An unusual recipe for gypsy cuisine: pickled plums with garlic and greens

The good harvest of plums this year has forced many housewives to look for interesting recipes of conservation. And here is one of them. In this case, the plums are offered to cook not a compote or jam, but an interesting snack, which is suitable as an addition to meat or fish.

You will need:

  • 3 kg of slightly unripe plums;
  • 150 grams of garlic;
  • bell pepper (preferably a mixture of peppers);
  • vinegar;
  • salt, sugar;
  • 50 grams of cilantro, dill and parsley

Sterilize jars before cooking plums. It is better for this recipe to take a jar of half a liter or 750 grams. Wash the plums and chop the garlic. Finely chop the cilantro, dill and parsley, and then mix the herbs with the chopped garlic. Cut each drain in the seam, so that the halves are connected. Get the stone, and the tail is best left. Each filling fill with a filling and put in a jar.Plums should be positioned tightly enough.

In each jar, put 5-6 peas of pepper. Pour the plums in the banks with boiling water, cover with lids and leave for 15 minutes. Depending on the size of the drain, you may need a different amount of the marinade, so you need to prepare it from the amount of water you need to cover the plums to the top. Drain the water from each can and measure its quantity.

For 1 liter of water you need two tablespoons of salt, 200 grams of sugar, 100 grams of vinegar. Change the proportions depending on the amount of marinade you have. Pour the plum with a marinade and roll it. Banks should cool at room temperature, covered with a blanket, all night. Plums will be ready in three days.



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